Tikka Spiced Chicken with Puy Lentil Dhal

Marinate the chicken the night
before and store in the fridge,
to get even more flavour into
the recipe.

Ingredients

PUY LENTIL DHAL

2 teaspoons oil

1 clove garlic, minced

½ red onion, finely diced

1 teaspoon finely grated ginger

1½ teaspoons dhal spice

150g Puy lentils

2 tomatoes, roughly diced

1 cup chicken stock

2 cups water

20g ground almonds

¼ cup yoghurt

½ bag baby spinach, roughly chopped

ROASTED CAULIFLOWER

½ cauliflower, cut into small florets

1 teaspoon oil

1½ teaspoons dhal spice

TIKKA SPICED CHICKEN

550g lean chicken breast steaks

2 teaspoons oil

2 tablespoons yoghurt

1½ tablespoons tikka chicken spice

1 clove garlic, minced

2 teaspoons finely grated ginger

½ teaspoon salt

TO SERVE

½ Lebanese cucumber

2-3 tablespoons coriander

Remaining yoghurt

Steps

Preheat oven to 220ºC. Line an oven tray with
baking paper. Prepare ingredients.

Heat oil in a medium pot on medium heat. Add
onion, garlic and ginger. Cook for 2-3 minutes,
until softened. Add first measure of dhal spice and
cook, stirring, for 30-60 seconds, until fragrant.

Add lentils, tomatoes, stock and water. Bring to a
simmer, reduce heat to low and simmer for 22-25
minutes, stirring occasionally, until lentils are
tender with a bite.

Once cooked, remove from heat and stir through
ground almonds and yoghurt. Season and set
aside covered to keep warm.

While lentils simmer, prepare roasted cauliflower.
Toss cauliflower with oil and second measure
of dhal spice mix and season. Roast for 18-20
minutes, until tender.

Pat chicken dry and place in a bowl with all
remaining tikka spiced chicken ingredients. Toss
to coat and leave to marinate until cauliflower has
8 minutes cooking time remaining.

Peel cucumber into ribbons and roughly chop
coriander. Set aside for serving.

Heat a large, dry fry-pan on medium-high
heat and cook chicken for 2-3 minutes each
side (depending on thickness), or until cooked
through. Set aside, covered, to rest.

Stir spinach through dhal just before serving and
season. Slice chicken thinly, reserving any resting
juices.

To serve, spoon Puy lentil dhal into bowls. Top
with roasted cauliflower and tikka spiced chicken,
drizzling over resting juices, if desired. Garnish
with cucumber ribbons, sprinkle with coriander
and dollop over yoghurt.